• Skip to main content
  • Skip to primary sidebar

Words of Deliciousness

  • Home
  • About Me
  • Contact me
  • Recipe Index
You are here: Home / Desserts / Cakes / Rhubarb Cake

Rhubarb Cake

May 14, 2020 By Dawn 8 Comments

Sharing is caring!

4 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Rhubarb cake is a cake made with a crumbly crust, fresh rhubarb, and a delicate meringue topping. You will love the sour-sweet combination that the rhubarb and the meringue give to these bars.

A side angle view of a piece of cake on a white plate set on a plaid napkin.

 

The rhubarb is up in the garden so it is time to make this rhubarb dessert. It is kind of a tradition in my family. Every spring for as long as I can remember this recipe has been pulled out of the recipe box and made by either my mom or myself.

Overhead view of a piece of cake with meringue on top.

 

I hope that it becomes your family’s favorite also.

Helpful Tips

  • Do you have to peel rhubarb? I know that some people do not take off the outer thin skin, but I like to remove it. I find that it can be stringy if you leave it on.
  • To remove the thin skin all need to do is start at the end of the stalk and with a pairing knife start by pulling the thin layer of skin from the stalk and just keep pulling it. If the skin breaks start where it ended.
  • When cutting the rhubarb cut the piece about one-half inch long to assure that they rhubarb bakes completely.
  • Have the egg whites at room temperature before you make the meringue.
  • The meringue can be made while the bars are baking. Don’t worry about waiting until the filling is baked.

Steps for making rhubarb cake

Step one

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.

A glass bowl with nuts, flour, and sugar.
Adding shortening to the flour mixture.

Step two

Combine the flour, baking powder, 2 tablespoons sugar, and nuts in a medium bowl. Add the shortening and cut into the flour mixture until it is completely worked in.

Step three

Add 2 egg yolks and mix in until well combined with the flour mixture.

Add egg yolks to the flour mixture.
The crust mixture in a glass bowl.
The crust is patted into the bottom of the baking pan.

Step four

Pat the crust into the prepared baking pan. Place the crust in the preheated oven and bake for 10 minutes.

Step five

While the crust is baking prepare the filling for the cake. Peel and chop the rhubarb and set aside. Mix the remaining egg yolks with 1 1/2 cups of sugar, 5 tablespoons of flour, and vanilla. Add the sugar mixture to the rhubarb and mix until combined.

Cut up rhubarb in a glass measuring cup.
Egg yolks added to the sugar.
Rhubarb filling mixture in a measuring cup.

Step six

Once the crust has baked for 10 minutes remove from the oven and top with the rhubarb mixture. Place it back in the oven and bake for another 30 to 35 minutes.

Rhubarb filling is poured over the crust.
The rhubarb filling after it has been baked.

Step seven

While the filling is baking make the meringue. In a medium bowl add the 4 eggs whites and 3/4 cup of sugar and beat with an electric mixer until soft peaks form. Add the vanilla and beat until stiff peaks form.

Whipped egg whites into meringue.
Meringue is added to the top of the cake.
The cake is baked and ready to eat.

Step eight

Once the filling is done baking remove from the oven and top with the meringue and put back in the oven and bake for another 10 to 15 minutes or until the meringue is golden brown.

 

How should you store this cake?

Refrigerate it for 2 to 3 days. Keep it in an airtight container. The meringue will start to break down, but the cake will still be good. It is best to eat it when it is freshly made, just like any dessert with a meringue topping.

Side angle view of a piece of cake on a white plate.

What is rhubarb?

Rhubarb is actually a vegetable but it is usually found in sweet desserts. It is best usually in the springtime when the plant first comes up and the stalks are tender.

Check out these are dessert recipes:

  • Cast Iron Skillet Peach Cobbler
  • Sour Cream Rhubarb and Strawberry Pie
  • Strawberry Frozen Pie

Rhubarb cake on a white plate.

Stay in touch with me on Facebook, Twitter, Instagram, and Pinterest.

A side angle view of a piece of cake on a white plate set on a plaid napkin.

Rhubarb Cake

Rhubarb cake is a cake made with a crumbly crust, fresh rhubarb, and a delicate meringue topping. You will love the sour-sweet combination that the rhubarb and the meringue give to these bars.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Rhubarb cake, rhubarb bars
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 24 slices
Calories: 167kcal
Author: Dawn Yucuis

Ingredients

Crust

  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 2 tablespoon sugar
  • 2 egg yolks
  • 1/2 cup plus 2 tablespoons shortening
  • 1/2 cup finely chopped nuts I used pecans, but walnuts are great

Filling

  • 3 to 4 cups cut rhubarb
  • 2 egg yolks well beaten
  • 1 1/2 to 1 3/4 cups sugar
  • 5 tablespoons flour
  • 1 teaspoon vanilla

Topping

  • 4 egg whites
  • 3/4 cup sugar
  • 1 teaspoon vanilla

Instructions

  • Take the dry ingredients and add them to a medium bowl, mix until blended. Cut in the shortening, then mix in the egg yolks. Pat the crust into a greased 9 by 13-inch pan bake for 10 minutes in an oven that has been preheated to 350 degrees F.
  • While the crust is baking prepare the filling. Add the rhubarb that has been cut into pieces into a large bowl. Beat the eggs with a fork and add to the rhubarb Add the sugar and flour and mix well, mix in the vanilla. Once the bars have been removed from the oven, pour the rhubarb mixture over the hot crust. Place it back into the oven and bake for an additional 30 to 35 minutes until the rhubarb is tender and the mixture is set.
  • While the filling is baking take the egg whites and 3/4 cup of sugar and beat with an electric mixer. Once the egg whites form a soft peak add the vanilla and continue to beat until stiff peaks form.
  • Remove the bars from the oven after they have been baked for the 30 to 45 minutes top with the meringue. Place the bars back into the oven and bake an additional 10 to 15 minutes or until the meringue is a golden brown.

Notes

  1. It is best to peel the rhubarb since the outer layer of the rhubarb can be stringy.
  2. The bars are best when eaten fresh, but they can be stored in an airtight container in the refrigerator for 2 to 3 days.
  3. I do not recommend freezing these bars.
  4. Use room temperature egg whites for the meringue.
ย 
ย 
ย 
ย 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 167kcal | Carbohydrates: 27.9g | Protein: 2.2g | Fat: 5.6g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 12mg | Potassium: 104mg | Fiber: 0.7g | Sugar: 19.1g | Calcium: 32mg | Iron: 1mg

This recipe was originally published on May 11, 2012. It has been updated with new content and pictures on May 14, 2020.


(Visited 376 times, 1 visits today)

Filed Under: Cakes, Desserts

See what’s cooking. Sign up for the newsletter.

Previous Post: « Chicken Salad
Next Post: Copycat KFC Coleslaw »

Reader Interactions

Comments

  1. Pam

    May 11, 2012 at 3:39 am

    Yum. It looks and sounds really delicious.

    Reply
  2. Hotly Spiced

    May 11, 2012 at 11:57 am

    That’s a stunning looking dessert. I think the sourness of the rhubarb would go so beautifully with the sweetness of the topping xx

    Reply
  3. SerenaB

    May 12, 2012 at 4:19 pm

    It’s my first time over at you blog and you caught my eye with this cake! I love rhubarb but even more so my husband does! This looks delish! Have a great Mother’s Day!

    Reply
  4. Juliana

    May 14, 2012 at 8:20 pm

    In spite of never used rhubarb and seeing so many recipes…I must try this cake, I like the filling and love the idea of meringue on top ๐Ÿ™‚
    Thanks for this recipe and hope you have a wonderful week ahead!

    Reply
  5. Amy (Savory Moments)

    May 14, 2012 at 10:48 pm

    Your cake looks yummy! I just made a rhubarb cake for Mother’s Day. I’ll have to post it soon. Rhubarb is so good!

    Reply
  6. Kati @ Around the Plate

    May 16, 2012 at 1:10 am

    My husband is pretty much the biggest rhubarb fan ever! He is going to LOVE this. Yum!

    Reply
  7. Liz

    May 15, 2020 at 5:06 am

    5 stars
    Yum! I wish I had some fresh rhubarb to harvest….my parents had a huge patch in their yard! Hoping to get to the farmers’ market one of these weekends!! Thanks, Dawn!

    Reply
  8. David @ Spiced

    May 21, 2020 at 6:59 am

    5 stars
    What a fun recipe! It’s kinda similar to lemon meringue…but with rhubarb instead. I keep thinking I should plant some rhubarb in our yard/garden. Maybe this year I’ll actually remember to do it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet the Blogger!

Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
Read more about Dawn

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Get The Newsletter

Popular posts:

  • Egg Dumplings
  • Strawberry Jello Salad
  • Simple Broiled Chicken Tenders
  • Baked Italian Sausage and Peppers
  • Sun-Dried Tomato Aioli
  • Pepperoni Dip
  • Baked Spanish Rice Recipe
  • Cold Parmesan Cheese Pasta Salad
  • Chicken Jalapeno Popper Dip
  • Easy Tuna Macaroni Salad

Feature Your Favorites

Shredded Spicy Chicken

Pumpkin Pull-Apart Bread

Twice-Baked Sweet Potatoes

Soft Oatmeal Raisin Cookies

Never Fail Icing (Butter Cream)

Apple Bars

featured in logos

Copyright © 2022 ยท Privacy Policy

4 shares
  • Facebook
  • Twitter
  • Pinterest